|Leeks||3 Medium, sliced|
|Onion||1 Medium, sliced|
|Potatoes||4 Medium, peeled and sliced fine|
|Chicken stock||4 Cup (64 tbs)|
|Skim milk powder||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped chives/Parsley||1 Tablespoon (For Garnishing)|
Saute leeks and onion in oil until soft.
Add potatoes, then chicken stock.
Simmer, covered, until the vegetables are very tender.
Drain and put them through a food mill.
Combine skim milk powder and water with a wire whisk; add to pureed soup.
Return soup to low heat and adjust seasoning.
Then either serve hot or chill overnight and serve very cold.
Garnish with chopped chives or parsley.
Serving size: Complete recipe
Calories 1606 Calories from Fat 390
% Daily Value*
Total Fat 44 g67.8%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 31.4 mg10.5%
Sodium 1977.4 mg82.4%
Total Carbohydrates 264 g88.1%
Dietary Fiber 28.8 g115.3%
Sugars 57.3 g
Protein 54 g107.3%
Vitamin A 194.1% Vitamin C 378.4%
Calcium 49.2% Iron 107.9%
*Based on a 2000 Calorie diet